Watch as T.J. Robinson whips up some delicious Olive Oil Zucchini Bread, as originally created by Melissa Clark.
Watch as T.J. Robinson whips up some delicious Olive Oil Zucchini Bread, as originally created by Melissa Clark.
T.J. Robinson shows us what to do with all those amazing summer vegetables - a delicious dish of roasted veggies with orecchiette.
T.J. Robinson shows us what to do with all those amazing summer vegetables - a delicious dish of roasted veggies with orecchiette.
Watch T.J. Robinson as he makes a deliciously healthy Olive Oil Egg Salad with olives!
Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
This meatless, keto-friendly frittata can be thrown together in minutes, perfect for times when you have unexpected lunch or overnight guests. For a carnivorous version, add diced ham, cooked bacon, cooked breakfast sausage, or even slivered pepperoni. Great served with a simple green salad.
Serves 4 to 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club
The appeal of this autumnal soup lies in its simplicity. The sweetness of the butternut squash is enhanced by roasting and by the addition of a small amount of maple syrup.
Serves 4 — Recipe adapted from cookieandkate.com
Shrimp cocktail gets a much-needed makeover! Make the dip just before serving.
Serves 4 to 6 as an appetizer — Recipe adapted from taste.com.au
We like to mound this salad in the middle of an attractive plate or bowl and surround it with Belgian endive in a flower petal pattern. It makes a lovely keto-friendly appetizer.
Serves 4 — Recipe adapted from Straight Up Tasty by Adam Richman (Clarkson Potter, 2015)
Use the freshest salmon you can find for this recipe, which was shared with us by Chile-based olive oil expert Denise Langevin. We prefer wild-caught salmon or farm-raised Chilean Verlasso salmon, available online or at many supermarkets.
Serves 4 — Recipe courtesy of Denise Langevin
We are apartment dwellers and don’t have a garden, but we’re always beguiled by the jewel-like colors of just picked produce at the Saturday farmer’s market. When vegetables are this fresh, they only need a quick dip in olive oil.
Serves 8 — Recipe adapted from sunset.com
Here’s another great recipe I picked up from chef Arantxa Lamas during my time in Spain. It’s keto-friendly, too—a plus in my book.
Serves 4 — Recipe courtesy of chef Arantxa Lamas
Never before have I been so aware of the many varieties of beans and other legumes grown in the Mediterranean and the resourceful ways they are utilized by the region’s talented cooks. The white bean bruschetta Meghan and I ate in Florence (splashed with just-pressed EVOO) was delicious beyond description.
Serves 4 — Recipe adapted from seriouseats.com